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TEMPEH RICE BOWL

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EVK’s VEGAN Tempeh Rice Bowl with avocado, sauerkraut and pickled ginger!

SERVES 2

Ingredients

Scale
  • 1/2 a brick of tempeh
  • handful of cashews
  • red pepper
  • 1/2 a red onion
  • 1 carrot
  • 1/2 a beet
  • rice
  • water
  • salt
  • handful of sunflower seeds
  • oil
  • alfalfa sprouts
  • avocado
  • sauerkraut
  • sweet pickled ginger
  • salty pickled ginger

Instructions

PREP

  1. Slice tempeh into triangles.
  2. Coarsely chop cashews.
  3. Thinly slice red pepper and onion.
  4. Grate carrot and beet.

COOK

  1. Boil and simmer 1 part brown rice to 2 parts water (1:1-1/2 for white rice) with a good dash of salt in a covered wide-bottom pot for about 40+ minutes (about 20 for white rice).
  2. Toast cashews in the oven at 325˚ for about 5 minutes. Add a handful of sunflower seeds and toast for another 3 minutes.
  3. Fry tempeh and onions in a good splash of oil, in a pan on medium heat.

SERVE

  1. Half-fill bowls with rice and layer tempeh and onions over top.
  2. Add grated carrot and beet; sprouts; sliced avocado; sauerkraut, pickled gingers; and nuts and seeds.
  3. Drizzle with CASHEW SAUCE.

Find it online: https://eastvankitchen.com/vegan-tempeh-rice-bowls/